Cookies

Chocolate-y Gingerbread Men

December 12, 2009

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Of course it’s that time of year again to bake cookies galore!! I baked a ton last year, like Chocolate Thumbprints, my favorite mini-toblerone shortbread, mini chocolate pecan tarts, festive two bite brownies (definitely making these again this year) , and these toasted coconut clusters, which I could eat the entire bowl full.

My aunt also just happened to buy me a new rolling pin! And it was perfect timing, as my old one was falling apart. You see, it had the handle and the metal bar through the middle wooden roller. The one she bought me is a different style than your regular rolling pin with two handles, it’s called a French Rolling Pin. And it’s one large wooden rolling pin with no handles, but slightly larger in the center and slimmer on the sides. It is perfect for rolling out cookie dough, you don’t get those lines or creases in your dough from the handles! I love it!

sil-pin-french This one’s similar to mine! If your needing a new rolling pin, get a French pin!

This year we’re having a smaller christmas at home so I’m not going to go overboard with cookies, as i’m sure my mom and I will just end up eating them all!

But I couldn’t resist making these gingerbread men once I bought my cute little mini gingerbread cookie cutter the other day. Along with, a super cute cupcake tree ornament!! I couldn’t help myself.

I don’t overly love gingerbread cookies usually their kinda bland, and seem to always need more icing. But I added a little less spice to these and a dash of cocoa powder to make them a bit sweeter. I made a buttercream type of frosting since i’m not the greatest when it comes to cookie decorating. They make a ton of cookeis, I made them twice and depending on how thick you make them ( for softer men ) or thin ( for a crunchier man ) you can make quite a few, and as well however big your cutter of choice is. You can definitely double the recipe.

I used little sprinkles to decorate with them, and if you don’t want the fuss of icing their already ready when you take them out of the oven!

And, is it just me or was I the only one who didn’t know that gingerbread cookies were made without eggs??  haha, you learn something new everyday!

Give these little guys a try if you starting your holiday baking early. And while you’re here, leave a link to one of your favorite cookies you’ve made for the holidays this year! Continue Reading…

Cakes, Christmas, Dessert

Spiced Up Sticky Toffee Pudding

December 7, 2009


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 Now that it’s been over a two weeks since i’ve tempted you with the sticky toffee butterscotch sauce, it’s time for the rest of the recipe!

This has become a definite favorite of mine since I tried it for the first time last year! I didn’t really know what it was, but after trying it at a restaurant a couple time I just had to try it!

It’s the perfect holiday cake to serve this year. It’s warm, gooey-sticky sweet and tastes even better with whipped cream. I made it for Christmas last year and I’m debating on whether or not making it again this year. I made it last week for a family dinner we went to, but this time instead of using a regular cake pan I used a bundt pan and I added a little spice to it! Otherwise, it doesn’t call for any spices and it was just missing that hint of flavor.

If you’ve never eaten sticky toffee pudding, or have been meaning to bake it, do it now. Now! It is so so so so good. I serve it warm with whipped cream on top. Mmm… I wish it were last week all over again!

I’ve also finally found a place to live in Victoria while I’m at school, and lucky me! I even basically get my own little kitchen on the bottom of the house, as most of the roommates don’t use it. I’m just happy I can bring over my baking dishes!! Continue Reading…

Pie

Chocolate Pecan Pie

October 20, 2009

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Well It’s been one year. One whole year since I started my little baking blog! I actually have to wish it a Happy Belated Birthday, as the official first post ever was oct. 15. It was also for a pie, and it was for thanksgiving. A whole year of baking yummy things!! First I started this blog as something to do for fun, and of course I loved to bake and baked often enough that I could update it. But as I got further into the baking blogging world I became obsessed with everything to do with cooking and baking. I am actually addicted to baking blogs, I read them everyday and always look up recipes and visit tastespotting more than I’d like to admit. Which is deadly, because whenever I see the yummy baked goods it makes you very hungry!!

I haven’t been able to post a whole lot in the past little bit, back to school is always a busy time and now I’ve got a cold. But I have probably about 10 or so posts that I’ve taken pictures of but haven’t uploaded them yet. I dunno why, no time and sometimes just don’t really feel like it. I have lots of drafts for posts, and sometimes don’t even get to take pictures or what I bake.  But when I do I try to post it asap!

But over the past year I’ve loved being able to have something of my own to contribute to, to share with my friends and family and something to keep me busy when I have some free time! Thanks for everyone who reads this little blog and leaves comments and feedback =) I try to post as often as I can so thanks to those fellow bakers our there in blog world who follow my here and there posts!

Here’s another pie recipe, for chocolate pecan pie! It’s another one from the Dorie Greenspan collection and one of my favorite

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Happy Birthday Blog Chocolate Pecan Pie!

Pecan Pie – Recipe adapted from Dorie Greenspans – Baking from My Home to Yours

I used the same pie crust I made for the Pumpkin Pie – Buttermilk Pie Crust which you can find here

Ingredients

  • ½ cup light corn syrup
  • ½ cup packed brown sugar
  • 3 tablespoons butter, melted and cooled
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups pecan pieces/halves
  • chocolate shavings, or coaresly chopped, or chocolate chips

Directions

  1. Preheat the oven to 425F/ 220C.
  2. In a large bowl, whisk the corn syrup and brown sugar until smooth, then add the melted butter. Add the eggs, one at a time, beating each egg into the mixture before adding the next.
  3. Whisk everything until you get a smooth foamy mixture, then add vanilla, cinnamon and salt and beat everything in. Rap the bowl against the counter a few times to remove any bubbles from the batter, then stir in the pecans and chocolate. Pour the filling into the crust.
  4. Place the baking pan on a baking sheet lined with parchment or a silicon mat. Bake the pie for 15 minutes. When the 15 minutes are over, lower the heat to 325F/ 170C, place pieces of aluminum foil over the edges of the crust and bake for another 15 to 20 minutes, or until the pie has puffed, is brown and doesn’t jiggle when tapped.

I love fall – automatically means pie season! Enjoy!